Clean the trout, wash and dry with paper towel and then salt.
Mix Vegeta Gourmet Stock Powder with lemon juice and with this, rub the fish well, inside and out.
Place in a deeper oven proof tray, brushed with butter. Cover with 50 ml water and sprinkle with chives.
Cook, covered with aluminium foil, in a preheated oven, at 180-200° C for 20-25 minutes.
In the leftover melted butter, cook the bread crumbs shortly and dress over the cooked fish.
Continue to cook the fish, uncovered for a few minutes.
Serve the fish sprinkled with parsley, decorate with lemon slices and serve with boiled potato.
Another option is to add sour cream to the bread crumbs and butter and pour over the fish. This will enrich the recipe and make it more interesting.
When rinsing the cleaned fish, rinse lightly, which will enable better cooking and the fish will not break or dry out.